Pumpkin Spice Custard with Toasted Pecans

Recipe Collection: Dessert

Pumpkin Spice Custard with Toasted Pecans offers a luxurious twist on traditional pumpkin pie. This velvety custard is infused with aromatic spices and topped with crunchy pecans, making it a perfect centerpiece for your holiday gatherings. Ideal for those with dairy and egg allergies, this recipe is versatile enough to be served as a festive treat or a comforting dessert. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a memorable dish!

Overview

This gourmet dessert is a delightful alternative to the traditional Thanksgiving pumpkin pie. With its rich, creamy texture and aromatic spices, it melts in your mouth and can be prepared a day in advance, making it a perfect choice for holiday gatherings.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Nuts

Cuisine

French

Serving Size: 6

Cooking Time: 45 minutes

Ingredients

• 2 Cups whipping cream
• 0.25 Cups sugar
• 1 Teaspoon (tsp) cinnamon
• 0.25 Teaspoon (tsp) ginger, ground
• 0.25 Teaspoon (tsp) nutmeg, ground
• 0.25 Teaspoon (tsp) cloves, ground
• 1 Cup pumpkin puree, pureed
• 0.5 Vanilla bean, sliced
• 1 Teaspoon (tsp) dark rum
• 5 Egg yolks, divided
• 2 Tablespoons (tbsp) sugar
• 0.5 Cups pecans, toasted
• 0.25 Cups maple syrup

Steps

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a saucepan over medium-low heat, combine the whipping cream, 0.25 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds. Bring to a simmer and stir in the rum. Remove from heat, cover, and let stand for 15 minutes.
3. Beat together the egg yolks and 2 tablespoons (tbsp) sugar. Stir in 2 tablespoons (tbsp) of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir and simmer for 3 to 5 minutes.
4. Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to reach halfway up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, about 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, for another 30 minutes.
6. Cover each ramekin with plastic wrap and chill in the refrigerator overnight. Top each custard with pecans and maple syrup before serving.

Enjoy your homemade Pumpkin Spice Custard with Toasted Pecans!